Cachaca and guava-glazed ham recipe
- Cuisine: South American
- Serves 12
Set your festive table apart with these inspired global feasts. Reinvent baked ham with our delicious rum and guava glaze or turn succulent roast chicken into Peking-style pancakes. Throw in some summery sides and drinks to match, and you’ve got your celebration sorted.
Ingredients6kg ham, rind removed, fat left intact
125ml (1/2 cup) white rum (cachaça)
3 limes, cut in half
Store-bought chimichurri, pickled chillies*, sliced capsicum and mint leaves, to serve
1 tsp sweet paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
1 tsp ground chilli
1 tsp ground cinnamon
300g guava paste*, chopped
1 white onion, finely chopped
4 garlic cloves, crushed
3 large oranges, juiced
2 limes, juiced
80ml (1/3 cup) agave syrup*
40g Mexican chocolate*, grated
60ml (1/4 cup) white vinegar
2 jalapeño chillies, finely chopped
PreparationTo make glaze, place guava paste and 60ml water in a saucepan over medium heat, stirring until melted. Add remaining ingredients and bring to the boil. Remove from heat and stand for 30 minutes or until cool. Strain and set aside. Makes 750ml.
Preheat oven to 200°C. Combine spice rub ingredients in a bowl. Rub into ham, then score fat with a diamond pattern. Place ham in a roasting pan and pour over rum and 660ml glaze. Bake, basting frequently with pan juices and 320ml glaze (reserving remaining 1 tbsp for limes), for 1 hour or until fat is browned.
Meanwhile, brush cut side of limes with remaining 1 tbsp glaze, then chargrill, cut-side down, for 3 minutes or until charred.
Serve ham with chimichurri sauce, pickled chillies, capsicum, mint and chargrilled limes.
* Pickled chillis are available from delis.
* Guava paste (goiabada) is available from Portuguese, Asian and Indian food shops.
* Agave syrup, from selected health food shops and specialist food shops, is a naturally occurring sweetener that is similar to honey.
* Mexican chocolate is available from Herbie’s Spices, Monterey Mexican Foods and other specialist food shops. Substitute dark chocolate (70% cocoa solids), plus 1 tsp white sugar.
Photography by John Laurie and Brett Stevens
South American Restaurants
Displaying 10 of 43 South American Restaurants.
|1.||Sporting Club Hotel||Brunswick|
|2.||Brazilian Touch Restaurant & Bar||Milton|
|4.||BlueFire Churrascaria Grill & Bar||Docklands|
|6.||El Gaucho||Fitzroy North|
|8.||Fiesta on Oxford||Bondi Junction|
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